VIENNOISERIES AND INDIVIDUAL CAKES FOR PASTRY SHOPS
PRACTICAL ONLINE COURSE
510199 USD
COURSE START DATE: 10.05
Learn how to make 8 iconic pastries by Antonio Bachour: Blond Tartlet, Delice, Exotic, Millefeuille, Red Tart, Paris-Brest, Chocolate & Caramel Tart, Croissant tart
Viennoiseries and Individual Cakes for Pastry Shops course by Antonio Bachour
en-vic-s
$
199
$
510
Practical Online course by Antonio Bachour
Learn to make 8 iconic pastries by Antonio Bachour: Blond Tartlet, Delice, Exotic, Millefeuille, Red Tart, Paris-Brest, Chocolate & Caramel Tart, Croissant tart.
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Register and learn how to make amazing chocolate Financier tea-cakes by Antonio Bachour!
In this pastry Antonio Bachour realized the idea of serving the crème brûlée as an elegant individual dessert and complemented it with apricot and creamy flavors and textures.
This tartlet is a perfect combination of bright apricot gel, rich dried apricot compote, Dulcey creamy ganache, tender Dulcey crème brûlée and pressed sablé base.
Enjoy making and tasting the chef's apricot crème brûlée creation!
Delice
individual cake
First, this bright dessert will seduce you with its colors and textures. And then, it will delight you with its fresh creamy and fruity flavors.
You can feel the flavors even without tasting it. Each layer of the individual cake speaks for itself: delicate almond sponge, mango jelly, lemon cream and rum whipped ganache make this dessert a real delice.
To make the Delice look bright and appealing, chef Antonio Bachur topped it off with thin chocolate décor, mango jelly and crunchy crumble.
This dessert is a true masterpiece and to make it, you need just one frame. No molds.
Millefeuille looks mesmerizing due to the amazing combination of baked and creamy textures. The puff layers look crispy and appetising. A great dessert, indeed!
To create a luscious Millefeuille chef Antonio Bachoure used only two components – crunchy well-baked puff pastry and rich vanilla pastry cream, a perfect match impossible to resist.
The chef adjusted the pastry cream recipe to freeze this individual cake which makes it more convenient for a large scale production.
The tart textures are gorgeous: moist almond cream, silky namelaka, blueberry jelly. The bright red shell creates an expressive contrast and evokes a desire to taste the dessert.
The Red Tart is decorated with raspberry confit hemisphere and fresh berries. They bring energy and life to the dessert and highlight a magnificent color of the tart shell.
Take the challenge and make this bright summer treat for your customers, guests or for yourself!
Paris-Brest
choux pastry
Usually this pastry is made in a round "wheel" shape in honor of the famous Paris-Brest cycle race.
For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.
The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.
This tart is for true connoisseurs of chocolate. A combination of rich chocolate financier, chocolate shortcrust, caramel, chocolate cremeux and whipped ganache that make up a delicious treat will please even the most demanding tasters.
Apart from the textures, the chef shared with you a technique to dress up the tart elegantly without using a silicone mold.
Make this gorgeous tart to delight your chocolate lovers and discover the flavors of fine milk chocolate in different scrumptious textures.
The Croissant tart is one of the bestsellers in Antonio Bachour's pastry shop.
The rich color of the croissant shell and generous amount of fresh berries leave no room for doubts: it's extra delicious!
In this class the chef shared with you an essential technique on how to prepare the basic croissant dough and make a shell out of it, fill in the shell with the mascarpone cream, strawberry-lime compote and strawberry custard as well as generously decorate it with fresh fruits and berries.
The program and schedule may be changed by the tutor's decision
Red sablé shells
Almond cream
White chocolate namelaka
Blueberry jelly
Raspberry confit
TEXTURES:
LEARN HOW TO:
make a well-baked red sablé shell with rich tasty color
prepare the almond cream
prepare the creamy white chocolate namelaka
make the bright blueberry jelly
make the delicious raspberry confit
decorate the tart with raspberry confit hemisphere and fresh berries
Almond sponge
Almond crumble
Rum whipped ganache
Lemon cream
Mango jelly
Chocolate décor
TEXTURES:
make a tender almond sponge
prepare the almond crumble
make the exotic rum whipped ganache
make the light and fresh lemon cream
make the bright mango jelly
decorate the pastry with chocolate décor, mango jelly and crunchy crumble
LEARN HOW TO:
Lime sponge cake
Pineapple-coconut cremeux
Coconut whipped ganache
Passion fruit gel
TEXTURES:
LEARN HOW TO:
make a moist lime sponge cake
prepare the silky pineapple-coconut cremeux
make the bright passion fruit gel with iota carrageenan
pipe the whipped ganache in an elegant swirled vermicelli wave
decorate the bar with fresh raspberries and whipped ganache
Puff pastry
Vanilla pastry cream
TEXTURES:
LEARN HOW TO:
make a crisp well-baked puff pastry
prepare a rich in vanilla pastry cream
make the vanilla whipped ganache for décor
decorate the ready individual cake with the vanilla whipped ganache
Choux paste
Hazelnut praline
Cremeux
Chocolate whipped ganache
Chocolate décor
TEXTURES:
form and bake a perfect choux pastry in a tube shape using a special technique
make the rich hazelnut praline
prepare the cremeux
make the delicious chocolate whipped ganache
assemble the original tube-shaped individual cake
decorate the pastry with a swirl of whipped ganache and thin chocolate sticks
LEARN HOW TO:
Croissant shell
Mascarpone cream
Strawberry-lime compote
Strawberry custard
TEXTURES:
make a crispy croissant shell
prepare the smooth and rich mascarpone cream
make the refreshing strawberry-lime compote
make the strawberry custard
fill in well-baked croissant shell with mascarpone cream, strawberry-lime compote and strawberry custard
decorate the croissant tart with fresh fruits and berries
LEARN HOW TO:
Chocolate financier
Chocolate shortcrust
Caramel
Chocolate cremeux
Whipped ganache
TEXTURES:
make a rich chocolate financier
prepare a well-baked chocolate shortcrust
make the soft caramel
prepare the delicious chocolate cremeux
make the tender whipped ganache
assemble all these textures into an accurate tart
dress up the tart elegantly without using a silicone mold
LEARN HOW TO:
Shortbread
Caramelized crème brûlée
Dulcey creamy ganache
Apricot gel
Dried apricot compote
TEXTURES:
make a pressed sablé base
prepare the delicious caramelized crème brûlée
make the tender Dulcey creamy ganache
prepare the bright dried apricot compote
make the fresh apricot gel
assemble all these textures into an accurate individual cake
dress up the tart elegantly without using a silicone mold
LEARN HOW TO:
LEARNING OUTCOMES
01
Discover new interesting jelly, compote and cremeux textures made with unusual jellifying agents
Make 8 delicious pastries and use this ready-to-sell collection to drive your pastry business
Learn to make croissant dough, puff pastry for classic Millefeuille, colored shortbread, whipped ganache, namelaka and much more
02
03
04
Master the techniques and methods of one of the best pastry chef in the World Antonio Bachour
WHO IS THIS COURSE FOR
Pastry learners who want to take their mastery to a new level
You need foolproof recipes and techniques, guidance and support from a professional instructor. You want to prove your skills with a Certificate
Coffee shops, pastry shops or home bakeries owners
You need iconic pastries to enrich your pastry assortment with new flavors, increase sales and attract new customers
Pastry professionals interested in ANTONIO BACHOUR's personality and pastry concept
You want to learn how the Chef creates his individual cakes and viennoiseries, try the original recipes and learn to make Chef's pastry shops pastries
ADVANTAGES OF THE COURSE
Chef Antonio Bachour will share with you his know-how of preparing modern, elegant and popular pastries.
You will get 8 video-classes and detailed foolproof PDF-recipes and will make individual cakes and viennoiseries with delicious fusions of bright flavors.
Get a collection of iconic pastries to grow up your sales.
We offer you professional recipes that combine optimal use of ingredients and best cooking techniques.
There is no risk of wasting expensive products, money, time or spoiling the mood.
Enrich your shelf with well-shaped pastries that definitely come out and delight your clients with their look and taste.
A Ready for Business collection of impressive pastries
Time and money saving when buying professional recipes
Using simple ingredients, you'll create eight iconic pastries by Antonio Bachour: Red Tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate and caramel tart, Blond tartlet.
Each pastry impresses with its taste and look.
Take your business to a new level with a ready collection by Antonio Bachour.
Original and modern flavors that will excite your clients
Pastry chef, restaurants owner Best Pastry Chef 2018, Pastry Chef of the year 2019
"Hello, I am Antonio Bachour and welcome to my course «Viennoiseries and Individual Cakes for Pastry shops»!
I started my professional career in pastry when I was 17. I have more than 30 years of experience in creating and producing pastries. I had an honor to work with Four Seasons Hotels, Trump Hotels, St. Regis Hotels at ONE to THREE Michelin Stars Restaurants.
I started my own pastry and restaurant business in 2015 by opening Bachour Miami pastry shop. Now I am the owner of 2 more restaurants in Miami.
During the last 10 years I published 6 books on Chocolate, Plated Desserts, Viennoiserie and other pastries.
Today I invite you to prepare with me a range of bright pastries: Red tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate & Caramel tart, Blond tartlet.
Each pastry will delight you with its bright look & flavor!
If the quality of the teaching materials or the format of the course do not meet your expectations, you can request a refund for the payment for the course.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of the course support by the Academy instructors.
UNIQUE MONEY BACK GUARANTEE
100% refund if the course materials do not meet your expectations
GET A CERTIFICATE
PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF SUCCESSFUL COURSE COMPLETION
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL THE LAST DAY OF THE COURSE. ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
You receive a certificate of successful completion of the course in English
TRAINING PACKAGE WITH ACADEMY INSTRUCTORS SUPPORT
By purchasing educational programs, you agree to the terms of use
• 8 Detailed PDF-recipes. Each contains artistic pictures demonstrating the ready pastry and its cross section
• 8 online online masterclasses
• 9 weeks of KICA Pastry instructors support
The course duration is 9 weeks.
• Watch online masterclasses and use course materials on any device at a convenient time for 12 months
• Our KICA pastry instructors give feedback on each of your tasks and answers your questions during the 9 weeks after the purchase date
• You receive a certificate of successful completion of the course in English
To get a certificate, you have to submit all course tasks within 9 weeks after the purchase date, all tasks have to be approved by the instructor.
• Audio: English • Subtitles: English
• 8 online masterclasses
• 8 Detailed PDF recipes. Each contains artistic pictures demonstrating the finished pastry and its cross section
• 9 weeks of KICA Pastry instructors support
The course duration is 9 weeks.
• Watch online masterclasses and use course materials on any device at a convenient time for 12 months
• Our KICA pastry instructors give feedback on each of your tasks and answers your questions during the 9 weeks after the purchase date
• You receive a certificate of successful completion of the course in English
To get a certificate, you have to submit all course tasks within 9 weeks after the purchase date, all tasks have to be approved by the instructor.
A Unique money back guarantee is an extended guarantee that is valid upon request from the participant from the moment of purchasing the course until the last day of the course support by the Academy instructors.
A Unique Guarantee applies to cases where the quality of the training materials and / or the format of the training does not meet the expectations of the participant and / or does not suit the participant.
STUDENTS REVIEWS ON ANTONIO BACHOUR COURSE:
FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients by following the links:
You can access the course materials immediately after payment using the email address that you specified when paying.
1. Support is provided for queries relating to the course made within 9 weeks of the course purchase date. 2. Questions should be asked in the designated forums, i.e. in the сomments under the course lessons. 3. Homework is only checked if you provide high-quality pictures of the product, where all the textures can be seen. Photos of the whole product and the cross section are required. The product must not be frozen.
You have access to the online masterclasses and other course materials for 12 month, the countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
All course participants have access to the learning platform where they can post their work, ask the instructor any questions, and exchange their thoughts and experiences with other students.
KICA's professional pastry instructors will answer all your questions during European business hours within two business days.
You can contact our technical support team in the event of any technical issues. Contact us: info@kica-online.com
Audio: English Subtitles: English
Check the lists of tools and ingredients by following the links:
You can access the course materials immediately after payment using the email address that you specified when paying.
1. Support is provided for queries relating to the course made within 9 weeks of the course purchase date.
2. Questions should be asked in the designated forums, i.e. in the сomments under the course lessons. 3. Homework is only checked if you provide high-quality pictures of the product, where all the textures can be seen. Photos of the whole product and the the cross section are required. The product must not be frozen.
You have access to the online masterclasses and other course materials for 12 month, the countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
All course participants have access to the learning platform where they can post their work, ask the instructor any questions, and exchange their thoughts and experiences with other students.
KICA's professional pastry instructors will answer all your questions during European business hours within two business days.
You can contact our technical support team in the event of any technical issues. Contact us: info@kica-online.com